Coconut Scotchies Recipe
Scotchies are given a twist with the addition of coconut sugar and dark rum. The resulting cookies have the traditional chewy, lattice texture with a hint of tropical flavor.
Recipe Facts
Ingredients
- 1 1/2 cups (7.5 ounces) all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 3/4 cup coconut palm sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon dark rum
- 3 cups old fashioned oats
- 11 ounces butterscotch chips
Directions
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Adjust oven rack to upper and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
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In a large bowl, beat together butter, coconut sugar, and sugar with a wooden spoon until combined, about 3 minutes. Beat in eggs, one at a time. Add vanilla and rum and beat until combined. Add flour mixture and beat until just incorporated. Stir in oats until evenly distributed, then stir in butterscotch chips.
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Drop dough by rounded tablespoon onto prepared baking sheet. Because scotchies spread, I make sure to keep the drops tall, and at least 2 inches apart on the baking sheet. Bake until golden all over and crisp at the edges, about 15 minutes. Let cool 10 minutes on baking sheet before transferring to a wire rack to cool completely.